Johannesburg, South Africa

Email: acryoc@r.postjobfree.com

Cell: 072-***-****

Telephone: 27-11-791-****

CV - JEAN JIJIDE

I am articulated, well-organized individual with strong inter-personal and communication skills.

Progressive career spanning various positions from Food & Beverage Management, Hotel Duty Management, Office Administration, Guest Relations and Concierge Services.

OBJECTIVES

To broaden my horizons so as to pursue a more challenging work environment with a

non-discriminatory international organization that recognizes an impressively open-minded individual.

AREAS OF EXPERTISE

Customer and Guest liaison.

Concierge

Public Relations

Internal and external Customer services.

Excellent planning / organizational / communication skills.

Strong Customer and Guest relations background in the Hospitality Industry.

Financial administration

Food and Beverage Management

Banqueting Management

PERSONAL DIMENSIONS

Oral & Written Communication

Planning and Organising

Individual Leadership

Analysis and Negotiation

Work Standards

Development of Subordinates

Delegation

Risk Taking

Judgment

Innovation

Initiative and Energy

Stress Tolerance

Attention to Detail

Safety Awareness

Customer Service Orientation

Integrity and Adaptability

Food & Beverage Experience:

Conference & Banqueting in Large Venues 150 – 500 Guests.

Restaurant Management in Medium Venues 80 – 200 Guests.

Room Service Management in Medium Venues 50 – 300 Guest Rooms.

CAREER PROFESSIONAL EXPERIENCE

Southern sun Montecasino Hotel

December 2013 – To date

Food and Beverage Manager

Responsible for short and long term planning and the management of the Food and Beverage operations in the front and back of the house

Develop and recommend the budget, marketing plans and objectives and manages within those approved plans

Implement and maintain F&B sales/marketing programs

Direct and oversee development of employees

Hire, train, empower, coach and counsel, performance

Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations

Coordinate food and beverage operations with other hotel departments to ensure efficient guest service

Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality

Implement procedures to increase guest and associate satisfaction

Exercise quality control for both food and beverage

Southersun Montecasino Hotel

January 2013 – To date

Senior Assistant Food and Beverage Manager

Effectively managing people in order to maximise the effectiveness of Food and Beverage staff and develop their potential

Heading the effective management of Food and Beverage outlets to standard, according to budget constraints whilst maximising profits

Responsible for all guest services and administration in Food and Beverage department

Financial reporting, Food and Beverage cost control and budgets to ensure maximum profitability of the department

Performing a sales and marketing function for the Food and Beverage department and achieving 100% of budgeted sales figures

Maintaining required hygiene and guest satisfaction levels

Being an integral member of the hotel management team, proactively identify, communicate and respond to areas requiring improvement within the overall hotel operation

March 2010 – January 2013

Banqueting Manager

Supports and manages the Banqueting Department. Leadership responsibilities include convention services set-up and Banquet beverage

Supervise, empower, lead, coach and motivate the banquet team towards achieving exceptional guest services and complete associate engagement

Ensure thorough communication and understanding with guests and other departments by reviewing Banquet orders

Responsible for the appropriate and timely set-up of all functions and meetings while maintaining standards of food, beverage and meeting specifications

Responsible for proactively reviewing staffing and equipment needs

Responsible for maintaining a high energy, positive, professional appearance

Responsible for developing innovative and creative décor for banquet function space

Administrative tasks include facilitation of payroll, reports, forecasts, point of sale procedures, inventory and budget for food and beverage functions

Ability to develop ideas for special events and holiday functions

Responsible for short and long term banquet functions in front and back of house

Creating an environment establishing highest standards of quality service and ensure implementation through effective hiring, training development, promotion and continuous reinforcement

F&B Duty Manager

2008-2010

Supervision of Food and Beverage staff ensuring all standards and procedures are met and ensure adherence to food presentation and standards

Liasion with Operations staff and facility Supervisors/ Managers to ensure re-stocking and maintenance needs is communicated to the Operations Co-ordinator

Hands-on operation in food and beverage facilities when required

Ensure that food and beverage facilities are set up according to company standards and cleaned thoroughly at the end of the shift

Closely monitor staff performance

Ensure high standards of cleanliness and hygiene are maintained through

Be prepared to discuss work methods with a view to on-going improvements and communicate areas of concern to the food and beverage management team

Attend training courses as and when required

Review management handover on a daily basis

Review daily sales and suggest strategies

Ensure strict security procedures at all times

Shift supervision of employees.

Planning and organizing guest bookings, activities, meals etc

Sell additional Hotel facilities, services to guests

Ensure Guest rooms and services are all too standard

Perform operational management duties (hands on)

Palazzo Montecasino Hotel

February 2006– March 2008

Service Center Manager – Guest Services Manager

Supervise and control the Switchboard and Room Service in the Hotel to the required standards

Maximize Guests Satisfaction in respect of internal services provided like Laundry and Room Service

Be an integral member of the Hotel Management Team and contribute to the overall Hotel operation

Ensures guest service is up to standard in Room Service, Switchboard and VIP Suites

Ensure high levels of guest service standards to achieve customer satisfaction and return business

Ensure good quality food and beverage in terms of budget requirements

Ensure a high level of guest service and continually monitor customer satisfaction

Effectively manage people in order to maximize the potential and effectiveness of staff

Ensure financial procedures and controls are in place

Review management handover on a daily basis

Review daily sales and suggest strategies

Ensure maintenance is timorous and effective

Responsible for ensuring that guest’ expectations are consistently exceeded at Palazzo

Planning and organizing guest bookings, activities, meals etc

Sell additional Hotel facilities, services to guests

Ensure Guest rooms and services are all too standard

Perform operational management duties (hands on)

Involvement in Sales and Marketing activities

Manage relationships with internal and external contractors

Singita Private Game Reserve – Ebony and Boulders Lodge

October 2004 (2 years)

Guest Relations Manager

Responsible for constant training and development of the team.

Socializing and interaction with VIP guest and Concierge services.

As relief to the Assistant Lodge Manager

Foreign exchange functions

All cash ordering, banking and traveler checks processing.

Banqueting and Events co-coordinating

Lodge Hostess

Meet and Greet guests

Operating all Front Office functions including check-in and check-out of guests

Arranging guest transfers between lodges

– PI Direct Africa

Sales and Marketing Consultant

Hospitality Placements

Opening team of the newly positioned company

Responsible for the effective running of daily company operations

5 - Coach House – Tzaneen, South Africa

Food & Beverage Management Trainee (1996)

COMPUTER PROFICIENCY

MS Word, MS Excel

Various Hotel Reservations Systems e.g. Fidelio, Jade, CLS & Opera

Various Point of Sales Systems.

EDUCATION & QUALIFICATIONS

Witswatersrand Technikon – Hotel School

Hospitality Diploma:

1997 – 1999 Hospitality Diploma – Hotel and Tourism Management

Additional Courses

Cape Wine Academy – Wine Course

Crowd Management

Environmental Compliances

Qualified Assessor

Management Skills Builder

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